A good recipe can come from anywhere. These chocolate chip cookies are courtesy of my mother-in-law. I am so touched that even on an anniversary trip she thought of me and passed along a recipe for the cookies that were made at the Bed & Breakfast they were staying at. I really think I lucked out in the in-law department, she knows exactly what to get me!
Today I played cookie fairy. Boxes upon boxes for everyone! I liked this recipe a lot. It had all the elements that I think should be in a cookie: spice in the batter, semi-sweet chocolate, and nuts. For me, that is the trifecta and you really can’t go wrong with anything that has those in it.
Now my apartment smells amazing, most of the surfaces are covered in cookies and there is even enough batter to keep in the fridge. I have always been a fan of cookie dough, one of those guilty pleasures that my husband shares with me. Thankfully there is no judgment there. My mom tried to break me of the habit of eating raw cookie dough. Nice try mom! She used the scare tactic, “there are raw eggs in there, you could get Salmonella.” I am well aware that it is very true, but it didn’t stop me from sneaking spoonfuls out of the fridge when she wasn’t looking.
Best Ever Chocolate Chip Cookies
From the Cedar Key Bed & Breakfast
- 1 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 1/2 teaspoon vanilla
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cup quick oats
- 1 cup walnut pieces
- 1 cup semi-sweet chocolate
- Preheat oven to 375° F. Beat butter with both sugars until light and fluffy. Add egg and vanilla and mix until combined.
- Add flour, soda, and cinnamon and mix to incorporate. Fold in the oats, walnuts, and chocolate chips.
- Scoop rounded tablespoons onto an ungreased cookie sheet. Bake for 8-9 minutes. They will not look fully cooked, but let cool on the cookie sheet before moving to a wire rack. They will be soft and chewy.